Place the flour on a clean bench and make a well in the centre. Crack the eggs into the well, and using fingertips incorporate together. Knead gently adding extra flour if required. Do not over work; knead only until dough is no longer tacky. Cover with cling wrap and allow to rest for 30 minutes.

In a food processor, combine button mushrooms, onion and 1 clove of garlic. Process till all smooth. Transfer mixture into a frying pan with 4 tablespoons of olive oil, and mix occasionally on medium heat until nicely caramelized. Set aside to cool. Roll out one quarter of the pasta dough using a pasta machine, beginning on the largest setting. Each time pasta passes through; reduce the thickness selector by one notch. Place a thin sheet of fresh pasta onto a floured bench, and dollop 1 teaspoon of mushroom mixture every 5 cm’s. Brush around mushroom mixture with warm water, and cover with another sheet of fresh pasta. Using fingers, remove the air around the mushroom mixture, and cut into squares using a ravioli cutter. Place ravioli on a floured surface and cover with a clean towel. Repeat process until all ravioli’s are made. Bring a large pot of salted water to the boil. At this time, heat remaining olive oil and butter in a heavy fry pan. Add 1 clove of crushed garlic, chopped rosemary leaves and gently fry. Add all wild mixed mushrooms to the fry pan with the garlic, and fry for 3-4 minutes until just cooked through. Place Ravioli 10 at a time into boiling water, and once they float to the top boil for 3 minutes. Remove with a slotted spoon, and place directly into fry pan with mushrooms. Gently stir in lemon zest and season to taste. Garnish with edible flowers, and serve immediately.